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Topic: More Practice (Read 1756 times)

Still working with locally milled Daisy flour I upped the hydration to 70 with only room temp fermentation of 14 hrs. It was a bit hard to work with, but gave a nice result. If I was to do this at a gig I would chill or lower the hydration.

No no, definitely not the chef...you are doing great Tony. For WFO pie's they have a sort of crisp/crunchy look and that is why I was asking if that Daisy was maybe higher type protein. Keep up the good work and thanks for the pics....fun watching you progress.

From your pics, all being top view, the first one looks beautifully Neapolitan in appearance. The last photo looks gorgeously upscale New York style, with it's crust's overall coloring, which looks pretty mouthwatering, I might add(you can see in my profile that I love NY Style). Might there have been an oven temperature difference when the two were baked?

Thanks for the feedback, I see your point. The Kale was later then the others or at least I'm pretty sure. I've got a big oven and I can get away with not feeding it for one pie, but eventually it catches up with you, and I think it was very well a colder oven. I also think I was trying to not let the bottom over cook and was moving faster. Clearly consistency needs some effort.

They look tasty.Can I offer up a small piece of advice? You might want to brush the raw flour off your crust. A healthy percent of customers may think of that as a negative to an otherwise great pizza. My eye went right to it in every photo.

They look tasty.Can I offer up a small piece of advice? You might want to brush the raw flour off your crust. A healthy percent of customers may think of that as a negative to an otherwise great pizza. My eye went right to it in every photo.

Good luck!

Might Acbova be topping his pies directly on the peel and feels the need for extra flour to prevent it from sticking? In that case, I would recommend using something like Semolina. I bought a couple of bags of this. What's great about it is that it acts like cornmeal, so you don't need as much to keep things from sticking, but it also has a neutral flavor, which means no bitterness that usually comes when there's excess flour on the bottom of a pie.

Also, you can buy yourself even more time by topping your pie on the countertop and then sliding/pulling it onto your peel, which can be very lightly dusted with Semola as well. You can have someone hold your peel up against your counter edge or you can set a table behind and just across from your counter where you can rest the handle of your peel.

I've looked a bunch of different pizza places (and mobile businesses) and very many were using the slotted launch peel, as am I. Still this dough was more sticky then I was used to. When it stuck I would lift the edge and throw a little flour, and clearly I missed.

I've also noticed the first few pizzas stick even though I flour the peel. Maybe it's moisture and the launching a few pies dries the peel.

I think semolina would work better if I dusted a wooden peel before building the pizza. But I'm trying to streamline the process overall so I like the slotted metal peel.